Crispy Zucchini Scarpaccia
Got a mountain of zucchini you don’t know what to do with? I’ve been there. You can only make so much zucchini bread.
This recipe for Scarpaccia is your answer. It’s a crispy, savory Italian flatbread that uses up a ton of that zucchini.
It’s so easy and turns a boring vegetable into something you’ll actually crave. Let’s get into it.
The Best Crispy Zucchini Scarpaccia
This isn’t your average fritter. Scarpaccia is thin, almost like a crepe, but with crispy edges and a tender center. It comes from Tuscany, where they know how to make simple things taste amazing.
It’s the perfect way to use summer squash. You get a delicious appetizer or light lunch with just a few basic ingredients.
What You’ll Need
This recipe uses simple stuff you probably already have. Nothing fancy here, just good, plain ingredients.
- 2 medium zucchini (about 1 pound)
- 1 small yellow onion or a few scallions
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal (fine or medium grind)
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/2 cup water or milk (as needed)
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- Salt and black pepper to taste
- Olive oil for frying
Tools You’ll Use
You don’t need special kitchen gadgets for this.
- A box grater or mandoline
- A large mixing bowl
- A whisk
- A large non-stick skillet
- A spatula
How to Make Crispy Zucchini Scarpaccia
Follow these steps carefully. The small details are what make it crispy instead of soggy.
Step 1: First, prepare your zucchini. Wash it well, then shred it using a box grater.
Step 2: Place the shredded zucchini in a colander and sprinkle it with a good pinch of salt. Let it sit for about 15-20 minutes. This pulls out the extra water, which is key.
Step 3: While the zucchini sits, thinly slice your onion. If you’re using scallions, just chop them up.
Step 4: Squeeze the zucchini. Use your hands or a clean kitchen towel to wring out as much liquid as you possibly can. Don’t be shy, really squeeze it.
Step 5: In a large bowl, whisk together the all-purpose flour, cornmeal, Parmesan cheese, minced garlic, and chopped rosemary. Season with a little salt and pepper.
Step 6: Add the eggs to the dry ingredients and mix them in. The batter will be thick and paste-like.
Step 7: Slowly pour in the water or milk, whisking until you get a batter that’s about the thickness of a pancake batter. You might not need all the liquid.
Step 8: Fold the squeezed zucchini and sliced onion into the batter. Mix until everything is just combined.
Step 9: Heat a tablespoon of olive oil in your large skillet over medium-high heat. The pan needs to be hot.
Step 10: Pour about a half-cup of the batter into the hot pan. Use your spatula to spread it out into a thin, even layer.
Step 11: Cook for 3-4 minutes on the first side, until the edges are brown and crispy. Flip it carefully and cook for another 2-3 minutes on the other side.
Step 12: Transfer the cooked scarpaccia to a plate lined with paper towels. Repeat with the rest of the batter, adding more oil to the pan as needed. Serve it warm.
Pro Tips
I’ve made this a hundred times. Here are a few things I learned that make a big difference.
- Get it Thin: The goal is a crispy, lacey edge. You have to spread the batter thin in the pan. A thick scarpaccia will be more like a dense pancake, and we don’t want that.
- Squeeze That Zucchini: I can’t say this enough. If you leave too much water in the zucchini, you’ll get steam. Steam is the enemy of crispiness. It will make your scarpaccia soggy.
- Don’t Crowd the Pan: Cook them one at a time. If you try to fit too many in the pan, the temperature will drop. This leads to a greasy, sad result.
Substitutions and Variations
You can easily change this recipe to fit what you have or what you like.
| Ingredient | Substitution | Notes |
|---|---|---|
| All-Purpose Flour | Gluten-free flour blend | Use a 1-to-1 blend |
| Parmesan Cheese | Pecorino Romano | Gives a saltier, sharper taste |
| Parmesan Cheese | Dairy-free parmesan | For a vegan-friendly option |
| Rosemary | Thyme or basil | Changes the flavor profile |
| Onion | Leeks or shallots | Provides a milder flavor |
You can also add other things to the batter. A little bit of chopped sun-dried tomato or some red pepper flakes for heat works great.
Make-Ahead Tips
This recipe is best made fresh so it stays crispy.
You can prep some parts ahead of time to save a few minutes. Shred the zucchini, salt it, and squeeze it dry. You can store the dry, shredded zucchini in an airtight container in the fridge for up to a day.
The batter should be mixed right before you cook. If it sits too long, the flour will absorb too much liquid and get gummy.
Nutrition and Serving Ideas
This is a pretty light dish. It’s a great way to eat your vegetables.
| Nutrition Facts (Estimated per serving) |
|---|
| Calories: 145 |
| Fat: 7g |
| Carbohydrates: 15g |
| Protein: 6g |
| Sodium: 250mg |
What to Serve with Scarpaccia
It’s great on its own as a snack or appetizer.
If you want to make it a meal, serve it with a simple green salad with a lemon vinaigrette. It also goes well with a bowl of tomato soup or alongside some grilled chicken or fish.
Leftovers and Storage
Got some left over? No problem.
Let the scarpaccia cool completely. Store it in an airtight container in the fridge for up to 3 days.
To reheat, don’t use the microwave. It will make them floppy. Place them on a baking sheet in an oven or toaster oven at 375°F for about 5-7 minutes until they are warm and crispy again. An air fryer also works perfectly.
Frequently Asked Questions
Q1. Why did my scarpaccia turn out soggy?
Ans: This usually happens for two reasons. You didn’t squeeze enough water out of the zucchini, or your pan wasn’t hot enough when you added the batter.
Q2. Can I use yellow squash instead of zucchini?
Ans: Yes, absolutely. Yellow squash works just as well. The process is exactly the same.
Q3. Can I bake this instead of frying it?
Ans: You can. It won’t be as crispy, but it’s a good option if you want to use less oil. Spread the batter thinly on a baking sheet lined with parchment paper and bake at 400°F for 15-20 minutes, flipping halfway through.
Wrapping Up
See? That mountain of zucchini isn’t so scary now. This recipe is simple, uses basic ingredients, and gives you a delicious, crispy result every time.
Give it a try next time you have extra zucchini.
Let me know how it turns out for you in the comments below. I’d love to hear if you made any changes or have any questions. Happy cooking.
